Assignment | Hospitality Industry
12 Pages3929 Words278 Views
Added on 2021-01-02
Assignment | Hospitality Industry
Added on 2021-01-02
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HOSPITALITYORGANISATION
Table of ContentsINTRODUCTION................................................................................................................................3MAIN BODY.......................................................................................................................................31. Determine and outline of history, origin and development of menu, basic categories of menu and types of menu in food and beverage.........................................................................................32. Role and responsibilities of restaurant manager in food and beverage department....................53. Explain Menu engineering and impact of there functions in Celeste restaurant.........................64. Analyse the strategies that recognise nutrition concern for healthier menu option.....................7CONCLUSION....................................................................................................................................8REFERENCES.....................................................................................................................................9
INTRODUCTIONHospitality sector defines the relation between visitor and organisation, where the staff receives the people with good way. In hotel industry hospitality sector played an important role. Event planning, room services, accommodation facilities, entertainment tools of guest are the functions of hospitality sector (Allegretto, and Reich, 2018). This sector is worked in restaurant, hotel, resort in the form of housekeeping, kitchen workers and manage all the work of hotel management. Lanes borough hotel, in London is one of the best luxurious hotels in the world. They give there top services to there guests such as free Wi-Fi connection, laundry service, pet friendly environment etc. they awarded by the best spa and club hotel in 2017. This project discussed the outline of history and development of Menu, basic menu categories and there menu types. Also analyse the role and responsibilities of different management department in food and beverage sector. At last this project is also identified the issues in implementation within the strategies of planning healthier food menu with full of nutritions. MAIN BODY1. Determine and outline of history, origin and development of menu, basic categories of menu and types of menu in food and beverageLanes borough hotel is the most famous hotel in London. They have a 93 luxurious suites and bedrooms in there hotel. They started a new restaurant named Celeste, the aim of opening this restaurant is to serve tasty food within various different type, they provide healthy food with full of nutrition (Davis, and et.al., 2018). In this area they provide extra services such as spas, exercise room, and swimming pool. John McLean change the menu of Celeste restaurant for maintaining there good brand image in hotel business. History of development menu: after the interior of hotel menu is the second reason to attractcustomers toward there restaurant. Menu describes the type of food and beverage which they offered to there guest. It is a list of food which has been prepared by the management of restaurant. In the world there are so many people who does not have time to make food for themselves, this is the purpose of making menu to provide food in the largest population areas. It is made for serving tasty and good meal to guest. Lanes borough hotel made menu according to taste of there guests. In the ancient time the word menu describe the leisures' meal within different variety of foods. In menu there are so many dishes mention in the list (IVAN, and ŠULCOVÁ, 2015). The main motiveof making menu is provided customer's food with their own choice, it also shows image of there management department. Good menu and food service impact on hotel business. The hole concept of making various dishes according to choose of guests attract them toward the restaurant tasty
food. Basic categories of menu and there types in food and beverage: Menu is the most important part of restaurant and hotels. This hospitality sector provide the best food service to there guests. They needto make healthy and tasty food with full of nutritions. A list of various type food help to know the taste of customers. Basic categories of restaurant menu is described in five types: A la carte menu, wine or beverage menu, static menu, Du Jour menu and dessert menu (Kandampully, Zhang and Bilgihan, 2015). Menu is also classified in different forms such as food price, schedule, food speciality etc.1.A la Carte menu: this is a French word which means “ by the menu”. In hotel and restaurantindustry this menu is used to separate each food with there price, and offer to there customeraccording to taste and there budget. In this menu there are many numbers of food choice. Such as starters, soups, vegetables, breads etc. through this menu people choose meal according to there preference. The price of A la Carte menu is high more than the other menu types.2.Wine/ beverage menu: In hotel sector there are so many restaurants who provide wine facilitate to there customers. In this menu they offer different taste of wines, teas, coffees such as black coffee and strong coffee according to people demand.3.Static menu: used of this menu is a long year ago. Most of favourite fast food restaurants such as Pizza hut, Domino's, kazoos pizza etc. reflect static menu in there types of food. In pizza corner it reflects through such fast food varieties like Meat lovers and veg lovers etc. they made burger for vegetarian and non vegetarian people.4.Du Jour menu: this type of menu is changes according to the seasonal items of food. Such as beans which is also a seasonal item. Including this menu in restaurant they give discount offer to customers (Types Of Menu. 2017). This menu is changed on daily on the bases of available food items in restaurant.5.Dessert menu: this is the last step of food which provide by the staff members of restaurant. In this menu they offer restaurant famous dessert to customers. Like ice cream in different flavour to the other restaurants' menu.6.Table d'hote: it is a multi cuisine menu which include many meals within only few qualities are charged at set price. Table d'hote menu is also known as Fixed price menu which have tasty food within affordable budget.7.Fixed menu: In some restaurant they set fixed menu style, according to these charges of food will be set there is no chance to low down the rates and choices of food in it. It get
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